This Pie Cherry canning recipe is super fast and easy… Canning pie cherries is so much easier than you probably think!
This Cherry Pie Canning recipe transforms fresh pie cherries into the juiciest, most flavorful pie filling your pantry has ever seen. Plus, they’ll keep for years to come!
This recipe is for canning 6-7 quart canning jars.
Tools You’ll Need:
12 pounds of fresh pie cherries… I bought mine from Keyy Orchards between Payette and Weiser Idaho. (They’re beautiful and perfect! They are so good that they actually taste good on their own before adding any sugar!)
A Cherry Pitter!!! – You can use a knife, but a good cherry pitter will save you hours!
Simple Syrup. I made a super light simple syrup, because I try to keep my (and my family’s) sugar intake pretty low.)
Extra light simple syrup is made with 1/2 cup granulated sugar and 5 cups of water. I doubled the batch but had a bunch of leftovers.
7 clean quart jars and lids.
A water bath canner or large pot & lid with canning rings on the bottom.
A Jar Lifter.
That’s it!
How To Make Pie Cherry Canning Recipe Quarts
- First, wash your cherries really well… I like to fill a clean sink with cool water and a cup of vinegar. The vinegar helps get the dirt and pesticides (if they’re not organic) off.
- Then fill the other sink with cold ice water and put your clean cherries into it while you start pitting them.
- Pit your cherries and place pitted cherries in a large bowl.
- Fill your water bath canner, or large pot/water bath canner, so that when full of 7-quart jars the water will cover the lids by 2 inches.
- Make your simple syrup by dissolving 1/2 a cup of sugar for every 5 cups of water, then turn to low.
- Fill your clean quart jars with cherries.
- Ladle the warm light syrup to fill quart jars, leaving 1-inch head space.
- Remove air bubbles with a knife.
- Wipe jar rims clean.
- Place filled jars into your water-bath canner.
- Set a new clean lid onto each clean quart jar.
- Place band over the lid and tighten to “fingertight.”
- Fill water bath canner with jars.
- Make sure the water level is 2 inches above lids.
- Place the lid on the canner, and Turn the heat to high till it comes to a rolling boil.
- After the water starts boiling, set a timer for 20 minutes.
- When time is up, remove jars with a Jar Lifter and place them on a towel-covered counter space to cool overnight.
- The next day, remove bands over lids, and store jars for future use!
Print the Pie Cherry Canning Recipe Card!
Thank You so much for stopping by the farmhouse! If you like this recipe, I’d love a 5 star review, and tag me on Instagram with your yummy creations @Farmhouse_Harvest!
Pie Cherry Canning Recipe (Raw Pack Method)
Ingredients
- 12 lbs pie cherries
- 1/2 cup sugar
- 5 cups water
Instructions
- First, wash your cherries really well… I like to fill a clean sink with cool water and a cup of vinegar. The vinegar helps get the dirt and pesticides (if they're not organic) off.
- Then fill the other sink with cold ice water and put your clean cherries into it while you start pitting them.
- Pit your cherries and place pitted cherries in a large bowl.
- Fill your water bath canner, or large pot/water bath canner, so that when full of 7-quart jars the water will cover the lids by 2 inches.
- Make your simple syrup by dissolving 1/2 a cup of sugar for every 5 cups of water, then turn to low.
- Fill your clean quart jars with cherries.
- Ladle the warm light syrup to fill quart jars, leaving 1-inch head space.
- Remove air bubbles with a knife.
- Wipe jar rims clean.
- Place filled jars into your water-bath canner.
- Set a new clean lid onto each clean quart jar.
- Place band over the lid and tighten to "fingertight."
- Fill water bath canner with jars.
- Make sure the water level is 2 inches above lids.
- Place the lid on the canner, and Turn the heat to high till it comes to a rolling boil.
- After the water starts boiling, set a timer for 20 minutes.
- When time is up, remove jars with a Jar Lifter and place them on a towel-covered counter space to cool overnight.
- The next day, remove bands over lids, and store jars for future use!
Nutrition
You May Also Enjoy These Canning Recipes & Preserve Your Harvest!
Crushed Tomato Canning Recipe included in this Marinara Recipe
Sugar-Free Applesauce Canning Recipe
The Best Strawberry Jam Recipe
Zucchini Pineapple Canning Recipe
Sources:
National Center for Home Food Preservation – USDA Applesauce Recipe
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
4 comments
Juliea Huffaker
Hi Dei! Yes you can… Just make sure they’re thawed then drain the juice and follow the rest of the recipe! Thanks for asking!
Juliea Huffaker
Hi Danielle! I stabbed through the foil to do the final temp test… IT was at 200 degrees F… You don’t open the foil till it reaches the 200 degree mark;) Thanks for asking!
Ammy Stinson
Do you have a cherry pie recipe to use these canned cherries with?
juliea
Hi Ammy! YES! Thanks for asking! You ca get that recipe at https://farmhouseharvest.net/cherry-pie-recipe/